2 Fresh Poblano Peppers
1 Yellow Onion
5 Cloves Garlic
6 ounce Jim Beam
1 tablespoon Brown Sugar
1/4 cp. Cider Vinegar
2 cp. Chicken Stock
4 ounce Butter
Salt and Pepper to taste
Caramelize the garlic. Remove the seeds from the peppers. Grill the (peeled and sliced) onions with the peppers. Add the grilled onions and peppers to the pan with the garlic. Add the chicken stock, then the Jim Beam. Burn off the alcohol, then add the sugar and the cider vinegar. Cook for about 1/2 hour. Briskly stir in the butter. Puree then strain through chinois. Season to taste.